[Ord. No. 1053, 7/3/2018]
The purpose of this Part is to aid in the prevention of sanitary wastewater system blockages, backups and obstructions from contributions and accumulation of fats, oils, and greases into the sanitary wastewater system from all food service establishments and any and all retail, industrial or commercial establishments.
[Ord. No. 1053, 7/3/2018]
As used in this Part, the following terms shall have the meanings set forth below:
BOROUGH
The Borough of Stroudsburg.
BROWN GREASE
Waste vegetable oil, animal fat, grease, etc., that is recovered from the wastewater drain and grease trap.
FATS, OILS, AND GREASES
Organic polar compounds derived from animal and/or plant sources that contain multiple carbon chain triglyceride molecules. These substances are detectable and measurable using analytical test procedures established in the United States Code of Federal Regulations (40 CFR 136), as may be amended from time to time. All are sometimes referred to herein as "grease" or "greases."
FOOD/FOOD SERVICE ESTABLISHMENT
Any permanently fixed location that produces, prepares, processes, handles and/or serves food that contains grease or produces grease as a by-product as part of its retail business and/or business activity. The term shall also be given its normal industry definition. This term shall not include those establishments that sell only prepackaged food/drink that do not require that food/food service establishment to produce, prepare, process, handle and/or serve the food/drink within that establishment.
GREASE TRAP
A device that separates and collects oil, grease and settable solids at the entrance of the sanitary wastewater system, thereby preventing them from traveling through the wastewater pipes and treatment system.
INSPECTING OFFICIAL
An employee and/or representative of the Borough of Stroudsburg Building Code Department (Construction Code Official or Code Administrator), Department of Public Works (Superintendent) and/or Health Department (Health Officer).
MANUFACTURER, PROCESSOR or DISTRIBUTOR
Any business that manufactures, processes and/or distributes food and/or food products as part of its wholesale business.
NONCOMMERCIAL FOOD SERVICE ESTABLISHMENT
Any permanently fixed location that has the ability to produce, prepare, process, handle and/or serve food that contains grease or produces grease as a by-product as part of its operations. The term shall include, but not be limited to, schools, churches and/or halls that, although not a retail business and/or engaging in business activity, have the ability to produce, prepare, process, handle and/or serve food that contains grease or produces grease as a by-product as part of its operations.
USER
Any person who contributes, causes or permits the discharge of wastewater into the sanitary wastewater systems within the Borough's boundaries.
YELLOW GREASE
Grease derived from used cooking oil from the food industry as typically found in frying oils from deep fryers.
[Ord. No. 1053, 7/3/2018]
1. 
All existing, proposed, or newly remodeled food service establishments and noncommercial food service establishments within the Borough shall be required to install, at the user's expense, an approved, properly operated and maintained grease trap or acceptable grease recovery system.
2. 
The inspecting official may require that a grease trap and all related plumbing in food service establishments and noncommercial food service establishments be upgraded to the current-day industry standards.
3. 
Food waste, including fat, oil, and grease, cannot be discarded into a slop sink, floor drain, toilet or any other plumbing fixture not connected to a grease trap.
4. 
The grease trap shall be in proper operation and efficiency, at the owner's expense, at all times.
5. 
Cleaning of a grease trap shall be done at a minimum biweekly or more often as required, with complete removal of all contents, including floating materials, wastewater, bottom sludge and solids, by all food service establishments. The aforementioned cleaning of a grease trap may be done at a less-frequent rate at noncommercial food service establishments dependent upon usage and production of grease, to be determined by the Construction Code Official/Code Administrator or Health Officer.
6. 
Waste material from the grease trap shall be discarded in accordance with all applicable federal, state, county and local laws, rules, code provisions and/or regulations. Contents of the grease trap shall be disposed of by a private waste hauler firm hired by the establishment, with written documentation of waste hauler name, address, phone number, dates waste removed and volume in gallons, and type of grease (yellow or brown), and such records shall be maintained on premises for a period not less than 24 months and made available to the inspecting official upon request. In no event shall the waste material removed from the grease trap be returned to any private or public portion of the Borough's sanitary sewer system and/or the municipal waste stream by either a food service establishment or noncommercial food service establishment.
7. 
A maintenance log shall be kept by a food service establishment up-to-date and include the time, date and signature of the person performing the biweekly or more-often maintenance/cleaning. A maintenance log shall be kept by a noncommercial food service establishment up-to-date and include the time, date and signature of person performing the maintenance/cleaning, the frequency of which is to be determined by the Construction Code Official/Code Administrator or Health Officer. Such logs, required herein, shall be maintained on premises for a period not less than 24 months and made available to the inspecting official upon request.
[Ord. No. 1053, 7/3/2018]
1. 
All food service establishments and noncommercial food service establishments regulated under/pursuant to this Part shall adhere to best management practices dealing with fat, oil and grease disposal and shall educate their employees, agents, representatives and/or volunteers to these practices. Best management practices for users shall include, but are not limited to, the following:
A. 
Training staff or volunteers on grease-handling procedures.
B. 
Hanging/displaying grease-handling posters in all applicable areas.
C. 
Instructing employees and/or volunteers that food waste shall not be disposed of/discharged into the sanitary sewer system.
D. 
Providing appropriate paper towel dispensers for dry-wiping grease from spills, pots, fry grilling equipment, and other surfaces saturated with fat, oil and grease residue.
E. 
Using strainer baskets in sinks to catch food waste.
F. 
Directing all drains from grease-producing surfaces to a properly sized grease trap.
[Ord. No. 1053, 7/3/2018]
1. 
The inspecting official shall have the authority to perform periodic inspections, at the very least, annually, of those establishments generating fat, oil or grease in their operations and shall notify the user of any additional required maintenance or repairs within a stated time period. The user may be required to install, at their sole cost and expense, additional controls to provide a complete system which prevents discharges of undesirable materials into the sanitary wastewater system.
2. 
Access to grease traps by an inspecting official shall be provided during normal business hours, unless an emergency situation requires access during off-business hours, then access shall be provided to the inspecting official immediately upon request.
3. 
In addition to the inspection set forth above, the inspection official shall have the authority to conduct inspections pursuant to a complaint, for new construction or installation, and such other periodic inspections that the inspection official deems necessary and appropriate.
4. 
The production of the receipts for the biweekly disposal by a private waste hauler is required for the issuance of an annual food license by the Health Department for all food service establishments that produce, serve, handle and/or prepare oil, fat and/or grease in the course of business. In the event that the food service establishment is unable to produce satisfactory documentation of the disposal, a food license may be denied and the food service establishment may be subject to fines contained herein.
5. 
The production of the receipts, as determined required by the Construction Code Official/Code Administrator or Health Officer, for the disposal by a private waste hauler is required for the issuance of a food license by the Health Department for all noncommercial food service establishments that produce, serve, handle and/or prepare oil, fat and/or grease. In the event that the noncommercial food service establishment is unable to produce satisfactory documentation of the disposal, a food license may be denied and the food service establishment may be subject to fines contained herein.
6. 
Upon written notification by the inspecting official, the user shall be required to perform the maintenance and/or repair within the time period set forth by the inspecting official. Upon inspection by the inspecting official, the user may be required to install, at his sole cost and expense, additional controls or an increased-size system to provide a grease trap system which prevents discharges of any and all grease(s) as defined herein.
[Ord. No. 1053, 7/3/2018]
Any biological additive(s) placed into the grease trap or building discharge line, including, but not limited to, enzymes, commercially available bacteria, or other additives designed to absorb, purge, treat, or otherwise eliminate fats, oils and/or grease, shall not be considered an acceptable substitute for the installation and maintenance of a grease trap as required herein.
[Ord. No. 1053, 7/3/2018]
1. 
When the discharge from a food service establishment or noncommercial food service establishment causes an obstruction, damage, or any other impairment to the treatment works, or causes any expense, fine, penalty, or damage of any nature whatsoever to the Borough, the inspecting official shall invoice the owner/user of same incurred by the Borough. If the invoice is not paid within seven days of receipt, the inspecting official shall notify the Borough Attorney to take any and all actions as shall be appropriate to seek reimbursement.
2. 
An inspection fee shall be imposed for all inspections performed by an inspecting official as a result of a complaint and/or violation against a food service establishment and/or manufacturer, distributor, processor or noncommercial food service establishment, in the amount of $100.
3. 
For each reinspection carried out pursuant to an unresolved complaint and/or violation, a fee of $100 shall be imposed.
4. 
Any person who violates any section of this Part is subject to the following fines:
A. 
First offense: up to $250 per day until the violation is corrected, plus reimbursement of costs and damages;
B. 
Second offense: up to $500 per day until the violation is corrected, plus reimbursement of costs and damages; and
C. 
Third or more offenses: $1,000 per day until the violation is corrected, plus reimbursement of costs and damages. In addition, the Borough may terminate/close the user's ability/access to the Borough sanitary sewer system.